I need to dig into my old recipes more often. I did just that last week when deciding what to prepare for a potluck with our students at the school of preaching. I saw my sister’s recipe for Mounds cake in a family cookbook, had all the ingredients on hand, and remembered how delicious it is!
The original recipe calls for a devil’s food cake mix with pudding in the mix. Feel free to use any chocolate cake mix that you prefer or a homemade cake recipe that fits into a 9×13 pan.
While the cake is baking, make your coconut and chocolate layers. When the cake is warm, pour the coconut layer on top. Now you will be thinking that this is a ridiculous amount of coconut goodness that will never fit into the pan. It will look rather runny as you pour it all on. Settle your nerves, it will be alright! Just take it slowly, take a break as you pour, and then pour some more! It will soak into the cake, making it totally rich and delicious!
- 1 chocolate cake mix
- 2 cups sugar (divided)
- 24 large marshmallows
- 1 1/2 cup milk (divided)
- 14 ounce package shredded, sweetened coconut
- 1 stick butter
- 1 1/2 cups chocolate chips
Bake cake mix according to package directions.
For coconut layer:
Combine 1 cup sugar, marshmallows, and 1 cup milk in saucepan.
Cook over low heat until marshmallows have melted.
Stir in coconut.
Spread mixture over warm cake. (It will take awhile to soak in).
For the chocolate layer:
Mix butter, 1 cup sugar, and 1/2 cup milk in saucepan, bringing to a boil.
Stir in chocolate chips.
Spread on top of coconut layer on the cake.